Swiss chocolate truffles

Preparation

1. 1

   Break the chocolate into small pieces and place in a bowl.

2. 2

   Bring the cream to a simmer in a saucepan, then pour it immediately over the chocolate.

3. 3

   Let it sit for 2 minutes without stirring so the chocolate starts to melt, then whisk gently from the centre outward until you get a smooth, glossy ganache.

4. 4

   Add the diced butter and mix until fully incorporated, for an even richer texture.

5. 5

   Cover with cling film touching the surface and chill for 2 hours in the fridge, until the ganache is firm.

6. 6

   Using a small spoon, scoop out portions of ganache and quickly roll them between your palms to form balls.

7. 7

   Roll each truffle in cocoa powder and keep chilled until ready to serve.